Stir-fried scallop meat:
Raw materials:
Scallop, ginger, cooking wine, pepper, salt, Lee Kum Kee lobster sauce, vinegar, garlic moss.
Exercise:
Wash, blanch and clean scallops;
Stir-fry garlic moss for later use;
Put shredded ginger and scallop meat into an oil pan, and then stir-fry with cooking wine, pepper, a spoonful of vinegar and a spoonful of lobster sauce;
Add fried garlic moss before cooking.
Question 2: How to make frozen scallop meat delicious? 1. Clean it before you buy it.
2. Split in half with a knife
3. Add some garlic, leeks and vermicelli.
4, code on the plate, add soy sauce, 5, steam on the pot 10 minutes, pour sesame oil on the pot.
Question 3: Scallop meat, frozen scallop meat, frozen scallop meat, Four Seasons Cuisine/Four Seasons/Aquatic products Lei Yu /720 marine bivalve mollusks of the family Scallopidae, especially the genus [Scallop]. There are about 50 genera and subgenera with more than 400 species. Global distribution, found in intertidal zone to deep sea. The shell is fan-shaped, but the butterfly hinge line is straight, and there are wing-shaped protrusions at both ends of the butterfly hinge. The shell is smooth or has radiating ribs. The ribs are smooth, scaly or nodular, and the colors are bright red, purple, orange, yellow to white. The lower shell is lighter and smoother. There is a large adductor muscle. There are eyes and short tentacles at the edge of the mantle, which can feel the change of water quality. When it is opened, the shell is located between the two shells like a curtain. Scallops are usually found in sand or fine gravel in clean seawater. Feeding on tiny creatures. Food particles are collected by cilia and mucus and moved into the mouth. I can swim, jump intermittently with my double shells, spray water, and push myself forward by my own reaction. Eggs and sperm are discharged into water for fertilization. The hatched larvae swim freely, and then the larvae are fixed at the bottom of the water to develop, and some will crawl. After the larva is formed, the foot silk gland is used to fix on other things. Some are attached to life all their lives, while others wander freely in the middle. Starfish is its most important enemy. It will be surrounded by wrists, its shell will be opened by the tube foot, and its stomach will be turned out to digest its soft body. Primitive people ate scallops and made utensils out of shells. In the Middle Ages, the pattern of scallop shells on pilgrimage became a religious symbol (Chapter of St James). Adductor muscle of scallop is edible, mainly produced in the northeast of George Shoal and Fendi Bay (New Brunswick-Nova Scotia) in Massachusetts. Sea scallop (giant scallop, deep-sea scallop) is produced in New England and eastern Canada, where the common species is bay scallop, which is an edible shellfish in the British Isles and also used as bait. Production practice of dried scallops and frozen dried scallops
Question 4: How does scallop meat cook it after buying it? Steamed shellfish with garlic vermicelli and scallop shrimp H tofu introduced here are all common practices of freezing scallop meat.
First, steam shellfish with garlic vermicelli.
material
Half a packet of frozen scallop meat, 2 vermicelli in Longkou, onion, ginger and garlic, chopped pepper, cooking wine, steamed fish and soy sauce, sugar and peanut oil.
working methods
1, scallops soaked in water to thaw (cold water or warm water, the water temperature should not be overheated. ); The vermicelli is also soaked in warm water and cut.
2. After thawing, scallop meat cut the cross knife, that is, cut the cross pattern on the shellfish with a knife, but not completely. (This step is to make the shellfish taste better. If it is scallop, it can be omitted. ) Drain water, add a little cooking wine and marinate for 10 minute.
3, onion, ginger, garlic cut into pieces, add chopped pepper, steamed fish soy sauce, oyster sauce, a little sugar, peanut oil to make juice.
4. Drain the vermicelli and spread it on the bottom of the plate. Code the shellfish on the vermicelli and pour the juice evenly.
5. Boil the water. After the water is boiled, put the vermicelli and shellfish into a steamer and steam for 6-8 minutes.
Second, scallop shrimp H tofu
Tofu is rich in protein, and tofu protein is completely protein, which not only contains essential amino acids, but also has high nutritional value. Shellfish is rich in protein, carbohydrates, riboflavin and various nutrients. The content of protein is as high as 665,438+0 and 8%, which is three times that of chicken, beef and pork. Mineral content is far above shark fin and bird's nest. A regular diet helps to lower blood pressure, cholesterol and keep fit.
material
1 box of lactone tofu, 2 eggs, 10 frozen scallop, 12 shrimp, 2 slices of bacon, 150g mozzarella cheese, salt, shredded ginger, yellow wine and shredded black pepper.
working methods
1. Wash scallops and shrimps, shred ginger and marinate in yellow wine;
2. Break up the eggs, add proper amount of salt, and mix well with warm water according to the ratio of 1: 1;
3. Cut the tofu into small pieces, spread it in a baking tray, and pour in the egg liquid;
4. After the pot water is boiled, add the egg liquid tofu and scallop shrimp respectively, and steam for 10 minute;
5. Plante Ma Su cheese turns into silk when steaming;
6. Spread steamed scallops and shrimps on tofu, then spread bacon and Ma Su cheese, and preheat the middle oven for 200 degrees 10 minute.
Question 5: How to prepare dried shell meat? Half a bag of frozen scallop meat, 2 pieces of Longkou vermicelli, onion, ginger and garlic, chopped pepper, cooking wine, steamed fish and soy sauce, oyster sauce, sugar and peanut oil. Soak scallops in water to thaw (cold water or warm water, the water temperature should not be overheated. ); The vermicelli is also soaked in warm water and cut. 2. After thawing, scallop meat cut the cross knife, that is, cut the cross pattern on the shellfish with a knife, but not completely. (This step is to make the shellfish taste better. If it is scallop, it can be omitted. ) Drain water, add a little cooking wine and marinate for 10 minute. 3, onion, ginger, garlic cut into pieces, add chopped pepper, steamed fish soy sauce, oyster sauce, a little sugar, peanut oil to make juice. 4. Drain the vermicelli and spread it on the bottom of the plate. Code the shellfish on the vermicelli and pour the juice evenly. 5. Boil the water. After the water is boiled, put scallop meat into a steamer and steam for 6-8 minutes.
Question 6: How to clean the frozen scallop meat in the supermarket? First, thaw the frozen scallop meat bought from the supermarket with cold water. After thawing, start cleaning shellfish. Remove the internal organs of shellfish with a knife, that is, things that look black, and then wash them with clear water. Just use boiling water before cooking. Absolute experience speaks.
Question 7: How to eat the finest scallops in chilled scallop meat and share the raw materials:
Scallop, ginger, cooking wine, pepper, salt, Lee Kum Kee lobster sauce, vinegar, garlic moss.
Exercise:
Wash, blanch and clean scallops;
Stir-fry garlic moss for later use;
Put shredded ginger and scallop meat into an oil pan, and then stir-fry with cooking wine, pepper, a spoonful of vinegar and a spoonful of lobster sauce;
Add fried garlic moss before cooking.
Question 8: What about scallops frozen for a long time? Scallops themselves are very fresh. Don't add monosodium glutamate or more salt when cooking, so as not to lose the flavor.
Here's how to dice scallops:
One: Chili dried scallop;
Ingredients: 4 scallops, 30g vermicelli, 5g pepper, 2 tablespoons garlic (30g), red pepper 1 teaspoon (5g), yellow wine 1 teaspoon (15ml), soy sauce 1 teaspoon (15ml), light soy sauce.
Accessories: ginger slices and oil.
Exercise:
1. Wash the shell, leaving only one shell, take out the shell meat, and wash away the sediment. The vermicelli is softened by adding water.
2. Heat the oil on medium and small fire, saute ginger slices, change to low heat, add yellow wine, soy sauce and soy sauce, and stir fry until cooked. Turn off the fire and take out the ginger slices. The soup in the pot is sauce.
3. Brew the vermicelli one by one in scallop meat, put it on a plate, pour the sauce on it, and steam for 5 minutes on low heat until cooked.
4. Stir-fry pepper, garlic and red pepper with oil, and spread the oil evenly on each scallop with a spoon.
Tip:
Red pepper is mainly to make scallops more beautiful, so don't use too much, otherwise it will affect the original flavor of seafood itself. Put more garlic, it's delicious.
Two: winter melon scallops:
Ingredients: wax gourd1000g, scallop1000g, garlic.
Exercise:
Peel the wax gourd, remove the capsule, and cut into 3cm thick slices; Shelling scallops, taking meat and washing; Put the wax gourd slices on the bottom of the dish, put scallop meat on the wax gourd slices, add garlic and steam for 10 minute.
Three: garlic scallops:
Material: Scallop (fresh) (700g)
Seasoning: green onion (15g), red pepper (10g), garlic (5g), salt (4g) and peanut oil (15g).
Exercise:
1. Scallops are washed, shelled and cut open to leave half shells;
2. Wash the shell meat left in the shell, remove impurities such as belly, thread and sand, scrape it for two or three times, and put it on a big plate;
3. Put the washed shellfish together with the shell into a steamer and steam for 2 minutes;
4. Rooting the onion, washing, and shredding the onion;
5. Put the pot on a big fire, pour in peanut oil, heat it, saute garlic, add shredded onion and red pepper, season with refined salt and monosodium glutamate, and pour it on every scallop that comes out of the cage.
The practice of scallop diced-scallop soup;
1. Chop the fresh shellfish, add the egg white of one egg, add appropriate amount of starch and salt, and knead into dough by hand.
2. After the water is boiled, knead the diced scallops into longan-sized balls by hand and cook them in a pot. Keep this process as fast as possible, otherwise the scallop balls cooked first will be cooked.
3. After all the scallop balls are put into the pot, gently stir with a spoon. After the pot is boiled again, keep it on medium heat for about 5 minutes.
4. Add chopped coriander and chopped leek, add a small amount of monosodium glutamate, and take out the pot.
Seafood salty labazhou
Ingredients: rice, glutinous rice, lotus seeds, coix seed, almond, auricularia, medlar, scallop, dried lotus seeds, carrots, soybeans and ginger.
Ingredients: salt, chicken essence, pepper, shredded onion, sesame oil.
Making:
1, lotus seeds, coix seed, almonds, fungus, medlar, scallops, dried lotus seeds and soybeans are soaked in advance.
2, carrots washed peeled and diced, ginger washed peeled and sliced.
3. Wash the rice and glutinous rice and put them in the pressure cooker, and also put lotus seeds, coix seed, almonds, scallops, dried lotus seeds, soybeans, diced carrots and ginger slices in the pressure cooker. Put the water soaked in scallops and dried seaweed into a pot, add enough water to boil with high fire, cover the pot and steam, then turn the heat down 15 minutes, and turn off the fire.
4. After the gas in the pressure cooker is exhausted, open the lid, add Lycium barbarum and Auricularia auricula and cook for 4 minutes, add salt, pepper, chicken essence and sesame oil to taste, and finally sprinkle with shredded onion.
Key:
1, some raw materials can be soaked in advance, saving porridge cooking time.
Don't pour out the water soaked in scallops and seaweed, cook porridge in the pot to refresh yourself.
3. Lycium barbarum and auricularia auricula are finally released.
4. It is best to use a pressure cooker to cook porridge, which can not only fully maintain the shape of raw materials, but also save time and effort, and the porridge cooked is particularly sticky. ...& gt& gt
Question 9: How to make the frozen scallop meat bought in the supermarket with warm water, preferably 30-40 degrees. fail
Fried leek with scallop meat jelly
Practice: 1. Pick and wash leeks and cut them into small pieces.
2. Thaw the clam meat and marinate it with cooking wine for 10 minute to remove the fishy smell.
3. Heat the oil pan and fry the leeks for about 2 minutes until the leeks are slightly soft.
4. Stir the clam meat evenly, add salt and sugar and stir fry for 2-3 minutes. Don't fry leeks for too long. When they become soft, take them out of the pot immediately, or a lot of water will come out.
Materials: scallop meat, 5-6 cloves of garlic, onion 1 root, coriander 1 root; Seasoning: soy sauce 1 tsp, sugar 1 tsp, chicken essence 1 tsp, sesame oil. Practice:1; Garlic, onion, coriander, washed and cut into pieces. 2; Add garlic to the seasoning except sesame oil in the bowl, pour into the pot and cook for about 5-8 minutes on low heat to make garlic juice. 3; Scallop meat blanched in boiling water, fished out and rinsed, put it in a small mat, poured with garlic juice, then put it on a plate and steamed in a steamer for 4-5 minutes. 4; Steam until cooked in scallop meat, take out, sprinkle with chopped green onion and coriander, and drizzle with hot sesame oil.
Roasted scallop meat with garlic, fried scallop meat with fresh cashew nuts, delicious scallop meat, skewered scallop meat with microwave, fried asparagus scallops with oil in scallop meat, fried scallops and roasted scallops,
Question 10: How to eat scallops in scallop meat? First, chop the garlic, shred the ginger and slice the onion obliquely.
2
Add oil to the pot, stir-fry shredded ginger and minced garlic, and then pour the green onions into the pot and stir-fry for a while.
three
You can put scallop meat in a pot, stir-fry until it is fragrant, pour in proper amount of cooking wine and soy sauce, add half a spoonful of salt and a little sugar, stir-fry evenly, and season and color.
four
Finally, add half a spoonful of pepper, stir well and serve.